Ingredients
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Instructions
- Soak 1 cup raw cashews in 4-6 cups of water overnight.
- Store in the fridge and cover the bowl with plastic wrap.
- The next day, combine the cashews, ½ cup coconut cream, 2 ½ tablespoon lemon juice, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon paprika, 1 teaspoon kosher salt, and ¼ teaspoon ground black pepper in a blender.
- Blend for 2-4 minutes until the mixture is creamy and no lumps remain.
- Transfer the dip to a medium size bowl and mix in the 3 tablespoons fresh parsley, 3 tablespoons fresh chives, and 2 teaspoons dried dill.
- Serve right away or store in the fridge for up to 4-5 days.
